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Seltzer's Lebanon Bologna Deviled Eggs

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“If there is one thing Lebanon, PA is known for, it's their bologna. A good friend of mine made these deviled eggs for a holiday party and she told me that I could get the recipe from the Seltzer's Lebanon Bologna website. So here it is! I hope you enjoy them as much as everyone at the party did. This puts an entirely new twist on a boring deviled egg. Make sure that you are using Lebanon Bologna and not the minced stuff. The filling can also be made the night before. Just cover the egg filling with plastic wrap and store the egg halves in a plastic baggie until you are ready to fill them. (Total time includes time it takes to boil eggs. Everything else only takes a few minutes).”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 6 eggs
  • water (for boiling eggs)
  • 1 teaspoon salt
  • 4 slices seltzer's lebanon bologna (any variety, chopped fine)
  • 4 tablespoons mayonnaise
  • 1 teaspoon dried mustard (or 1 tbsp yellow mustard)
  • salt & pepper
  • paprika (to garnish)

Directions

  1. Hard boil eggs. To do this, place eggs in large pot and fill with water until eggs are covered by 1 inch of COLD water. Add 1 tsp salt to prevent the shell from sticking.
  2. Place on the stove and heat water to a rolling boil over HIGH heat and allow eggs to boil for 1-2 minutes.
  3. Remove from heat and cover with lid. Allow eggs to sit in water for 10-15 minutes.
  4. When they are cool enough to handle, remove them from water with a slotted spoon. Add eggs to cold water for 5 minutes. Peel.
  5. Slice eggs in half lengthwise and remove yolks.
  6. Mix with remaining ingredients (except paprika).
  7. Arrange egg halves on a serving plate.
  8. Place mixture into egg halves and sprinkle with paprika, if desired.

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